Food processing Industry №4/2011
Rewarding of winners of branch by the higher public awards
Kolonchin K.V.Direction and mechanisms of development of inter-regional cooperation in industrial and innovative sphere of the Russian Federation (on an example of the Central Federal district)
| Tags: agricultural raw materials; the foodstuffs; inter-regional cooperation; development mechanisms; integration processes. Summaries: Dynamical development of the food-processing industry is possible only on the basis of integration and the inter-regional cooperation, providing efficient control the interbranch industrial and distributive relations based on the account of the end results of integrated manufacture. |
Results of work of the enterprises food and process industry of Russia for January, 2011
HIGH TECHNOLOGIES OF THE XXI CENTURY IN PRACTICE
Yedelev D.A. Sidorenko M. Y., Perminova M. A.Gutri-genomic as the important factor at designing of a food allowance of the person
| Tags: product designing the feeding; consumer preferences; geno-mics; nutriagenomics; nutriagenetics. Summaries: Analyzed of the modern technology of the food ensuring the population It is Shown need to organizations of the food turn with provision for real request of the population. The Considered main trends of the product designing the feeding on base of the consumer preferences. Offered use genomics person for development individual ration feeding. |
Smykov I.T., Koverkina O. A., Gorlova N.N.Nano-toxic action of particles of silver on process of formation of dairy gel
| Tags: silver particles; nano-toxic action; milk-raw materials; dairy gel; useful microflora. Summaries: The results of researches of influence nano-particles of silver (NPS) on processes of gel forming in milk with use of preparations of lactic bacteria are presented in the work. Researchers have shown that nano-particles of silver cause an inactivation of biotechnological microflora in processes of manufacture of dairy production, and biochemical interaction of NPS with wheyey protein leads to occurrence of bitter smack of ready dairy products. |
Kudriashova A.A. New high technologies for a sustainable development and modernization of irrational anthropogenous activity
Semenova A.A., Lebedeva L.I., Nasonova V. V, Motovilina A.A., Veretov L.A.New technologies of increase the working lives of meat production
| Tags: the cooled semi-finished products; boiled-smoked sausages; "barrier" technologies; a sodium lactate; "Baksolan". Summaries: New technologies of increase of working lives of the cooled semi-finished products and boiled-smoked sausage products are developed. Feature of the new production technology of boiled-smoked sausages is additional process of packing of ready sausages in packages from a heat-resistant polymeric material, application of vacuum and secondary thermal processing. Both technologies provide application of a food additive bacteria-static and antioxidant action of "Baksolan-4" prolonging a period of storage of production at the expense of oppression of growth of undesirable microflora and braking of development of oxidizing damage. |
Dracheva L.V.Electrochemical sensor controls on the basis of nanotechnologies
| Tags: electrochemical sensor controls; nano-modification; analytical systems; the food-processing industry; antioxidant activity. Summaries: The review of the electrochemical sensor controls developed with use of nanotechnologies. The electrodes modified with corresponding nano-particles, in particular, of gold, silver, bismuth and etc. allow creating the electrochemical gages of new type characterized by hypersensibility and expresses at carrying out of the analysis. Such sensor controls can be effective for quality assurance and safety in manufacture of food production. |
Krylova V.B., Gustova T.V.Innovative technologies in manufacture of meat, meat-vegetative canned food and ready lunch dishes
| Tags: canned food; innovative technologies; ready lunch dishes; polymeric container. Summaries: In laboratory of canning manufacture VNIIMP of V.M. Gorbatova meat, meat-vegetative canned food, ready first and second dishes in new, nonconventional technologies are developed for canning branch, polymeric container. |
Aksenova T.I., Koroleva M.K.The basic advantages of packing of meat production with use of MGS
| Tags: barrier technologies; safety; meat products; storage; deformation. Summaries: In article the technology of application MAP for meat production is considered. The expediency of use of the given technology is given taking into account the analysis of a modern market situation. Actual definition of concept "barier" packings is stated, the data on indicators of quality and safety for separate groups of meat production also is given. The main principles used for a choice of a packing material are shown. |
ANALYTICAL DEVICES FOR FOOD PROCESSING INDUSTRY
Yushina J.K., Vostrjakova N.L., Stanovova I.A.Express method of the analysis of foodstuff
| Tags: express methods, the chemical analysis; Ik-spectrometry. Summaries: In article the comparative characteristic of the standard methods of the analysis of meat products with express methods on device FoodScan example is presented. At measurement of humidity, protein and fat content FoodScan has shown repeatability and the reproducibility of results close to the data of the chemical analysis by a reference method. |
Chernuha I.M., Kuznetsova T.G., Anisimova I.G., Bogdanova A.V.Touch analytical systems "electronic nose" for perfection of quality assurance of meat raw materials
| Tags: meat raw materials; quality assurance; touch analytical systems; "an electronic nose". Summaries: Prospects of use of multi-touch systems for the analysis of quality of production of the meat industry is confirmed. |
Donskova G. A., Drozhzhin V.M.Sorption of a radio nuclide of strontium-90 from milk on the modified dioxide of manganese
| Tags: radio nuclides; sorption; strontium-90; caesium-137; a yttrium-90; milk; a manganese dioxide Summaries: Results of the spent researches have shown that the modified dioxide of manganese possesses high selectivity in relation to radio strontium that will allow to use this sorbent for acceleration of preparation of tests of milk. |
Yurova E.A., Kobzeva T.V.Modern tool quality methods of monitoring of dairy production
| Tags: dairy production; control; tool methods; Ik-spectroscopy; chromography; electrophoresis. Summaries: The most widespread tool quality monitoring of production applied in the dairy industry today is considered: infra-red spectroscopy, a gas chromatography, a liquid chromatography, photometry, capillary electrophoresis, etc. |
ECONOMICS AND MANAGEMENT
Beljaeva M. A.Imitating modeling of social and economic systems for decision-making support
| Tags: social and economic systems; imitating modeling; agent technologies; soft drinks; realization. Summaries: The paper presents a computer decision support system for the implementation of soft drinks (for example, apple juice), consisting of structural and parametric software module, an external data input procedures: price, delivery terms, a simulation model developed in the medium Simplex 3, giving an opportunity to consider the implementation of juice all the factors, price and nonprice influencing this process. |
The market of the frozen semi-finished products: results of development and the future tendencies
WE INVITE TO DISCUSSION
Lipatova L.P.Geographical collective mark as a quality assurance of traditional regional Russian foodstuff
| Tags: standards; EU regulations; a product origin; collective marks; region development. Summaries: The article deals with food standards system in the Russian Federation in the European Union and the United States. Marked differences between the basic principles and approaches to standardization. Suggest ways to enhance systems of standardization through the using collective marks by regions of the Russian Federation. |
QUALITY AND SAFETY
Kudrjasheva A.A., Rasskazov A.V., Verbitsky I.I., Onikienko E.V.New natural safe forages for cultivation of fish
| Tags: fish; a forage; hydrosphere; hydrobionts; toxic agents; multifunctional bio-correctors; nanobiocorrectors Summaries: As a result of the spent researches it is established that the new natural forages expediently widely to use at cultivation of a trout. These forages don't contain alien, radioactive and other harmful substances both for fish, and for health of the person. |
PACKAGING AND LOGISTICS
Printers "EKST" in meatprocessing industries
RAW MATERIALS AND ADDITIVES
Realization of social projects - care of stability and prosperity of our Fatherland
Volotka F.B.The use of a beer pellet in technology of the formed fish products
| Tags: malt; a beer pellet; fish products; a cellulose; protein; products. Summaries: In article possibility of application of a beer draft in the formed fish products is shown. |
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
"McDonalds": development prospects in Russia
To students - tasty and healthy food
Foodstuffs export: problems and prospects
To develop the system of grain-storage
Modern lines of interaction of a retail and the consumer
The world of juice-2011
"Rural Perfect" a trade mark "the Small house in village"